Tuesday, June 9, 2009

Picnic Soup #2: Tomato and Buttermilk Soup

I didn't eat/enjoy/recognize avocados as food until after college (Face masks? Sure. Food, no.). If one of your fellow picnickers shares my old hesitation, you're going to have a hard sell with Cold Avocado Soup. Try this alternative, from Outdoor Dining:
Tomato and Buttermilk Soup

2 cups (16 fl oz/500 ml) tomato juice
1 cup (8 fl oz/250 ml) buttermilk

This simple soup is cool and refreshing; if desired you can add some chopped tomato, cucumber, and fresh herbs. You can also vary the proportion of tomato juice to buttermilk.

Combine the tomato juice and buttermilk.

Serve Tomato and Buttermilk Soup chilled with open sandwiches, which become extra special when you make them with savory butters.

Variation: Combine buttermilk and apricot nectar for a refreshing drink.

Serves 2
Two ingredients! Just two! No cutting, no dicing, no blanching, no skinning, no skimming, no heating... it's simple, alright! Other than a glorious opportunity to stain things tomato red, this is something you could easily make with any kid old enough to stir the sugar and Kool-Aid packet in to the 2 quart pitcher.

Or was that just my childhood?

This soup shares a page with lots of savory butter suggestions. Pink peppercorn butter, which is "particularly good" with roast beef. Anchovy butter, for eggs, watercress, or cucumber. Herb butters. Walnut butter. If you can whir it up in a food processor, Outdoor Dining suggests you make it into a compound butter. I actually agree, and was just exhorting my brother in law in Pittsburgh to use some of his bumper crop of tarragon to make a compound butter. Compound butters (savory or sweet) freeze beautifully, and it's great to be able to cut off a hunk of a seasoned butter to melt on your grilled whatever.

1 comment:

  1. That right thar is cookin' JJ style! It reminds me of my two-ingredient black bean soup (canned black beans and salsa, 2:1).